And for my next magic trick, I’ll make amazingly moist gluten-free cornbread. You ready??? aaaah. Put away those boxes of Iffy Jiffy. Serious. This is just as easy and better for you. It’s perfect alongside chili, soup, and as a base for my Cornbread Dressing for Thanksgiving! Oh and it’s fabulous with a dab of butter and some honey! holy Moses.

So what is Old Fashioned Cornbread, you ask?

Welcome to cornbread 101! I like to break cornbread (pun intended) into two different styles: Old Fashioned (or rather Southern Style) and Yankee Style (or Northern Style).

(1) Old fashioned cornbread is 100% cornmeal, buttermilk, and a touch of sweetener.

(2) Yankee style cornbread is a more cake-like cornbread that contains around 50% cornmeal, 50% all purpose flour, and a lot of sugar. Think yellow cake and Jiffy in cornbread Tender match. Good…but not cornbread to me.

I prefer a savory cornbread that tastes like CORNBREAD…not cake.

Old fashioned cornbread is also generally cooked in a well-seasoned cast iron skillet, adding extra flavor. If you don’t have a skillet (put it on your christmas list and get one), you can easily make this cornbread in a buttered 8X8 pan. However, I should note that something magical happens when the skillet of cornbread is finished. You open that hot oven to an amazing smell of buttery cornbread. Pulling out a hot skillet of hot cornbread from an oven makes me feel close to my grandmother and a different generation that didn’t know about cell phones, and Facebook, and go go go. It makes me wish that she was here with me as I slather a hot wedge of cornbread with extra butter.

Preheat oven to 350F. Place an 8-inch cast iron skillet into the preheating oven. (If you don’t have a cast iron skillet, butter an 8X8 baking dish and set aside.)

In a large bowl, whisk cornmeal, salt, and baking soda. In a separate medium bowl, whisk eggs, buttermilk, honey, and greek yogurt until combined.

Remove preheated skillet from oven. Place butter in the skillet, swirl around and allow to melt.

Make a well in the center of your dry ingredients and pour the buttermilk mixture into the dry ingredients. Stir until combined and no dry ingredients remain. Mixture will be slightly lumpy.

Pour batter into the skillet. Place in preheated oven and bake for 25 to 30 minutes until top is golden brown. Test the doneness by placing a butter knife in the middle of the cornbread and removing it. It’s finished baking when the butter knife comes out clean. Let the cornbread cool for about 10 minutes. Serve warm!

*Notes:

For a more fluffy cake-like cornbread (yankee style), a half-cup of the cornmeal can be replaced with gluten-free flour such as oat flour, almond meal, rice flour, or a gf flour blend.

The honey can also be increased to one-fourth of a cup for a sweeter cornbread. I have also used maple syrup and coconut palm sugar with good results.

Buttermilk can be substituted with dairy or non-dairy milk and 1 tablespoon of apple cider vinegar.

HOWDY!

My name is Alissa and welcome to yet another food blog. But wait.... there's more! I promise to entertain you and tempt you with the tasty and healthy concoctions that come out of my tiny kitchen. My recipes are whole-food based with a whole lotta taste. Get your fork and napkin ready. Dig in!

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WELCOME

I'm Alissa, the worst kind of girl...the type that THINKS that she is low maintenance. I love to cook and eat REAL food. Here at Big Eats tiny kitchen, I try to cook seasonal and plant based meals with meat taking a back seat role. Hope you enjoy the good eats!